Steamed Rice and Spring Vegetables with Fried Eggs
Recipe information
Yield
Servings
Ingredients
2 scallions, chopped, whites and greens separated
1 1/4 cups long-grain brown rice
1 tablespoon reduced-sodium soy sauce
2 teaspoons grated ginger
1/2 teaspoon toasted sesame oil
2 heads baby bok choy, chopped
1 cup fresh (or frozen, thawed) peas
2 teaspoons vegetable oil
4 large eggs
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh cilantro
Preparation
Step 1
Combine scallion whites, rice, soy sauce, ginger, sesame oil, and 2 cups water in a medium heavy pot; bring to a boil. Reduce heat to low, cover, and simmer until the rice is almost tender and the water is evaporated, 35–40 minutes. Stir in bok choy and peas, cover, and let steam until the peas are cooked and the bok choy is wilted, about 5 minutes.
Step 2
Meanwhile, heat vegetable oil in a large nonstick skillet over medium-high heat. Fry eggs until whites are cooked but yolks are still runny, about 5 minutes. Season with salt and pepper. Serve eggs over steamed rice and vegetables. Garnish with cilantro.
Nutrition Per Serving
1 serving contains: Calories (kcal) 370 Fat (g) 10 Saturated Fat (g) 2.5 Cholesterol (mg) 215 Carbohydrates (g) 56 Dietary Fiber (g) 8 Total Sugars (g) 6 Protein (g) 18 Sodium (mg) 570
